Place the broccoli in the bowl and replace the lid. Pulse until thickly chopped, then tip into a waiting bowl.

Add the courgettes and olives and pulse until small chunky pieces before adding to the broccoli in the bowl.

Next, change your chopping tool to the flat ‘chopper’ blade. If you prefer, you can chop by hand, grater or a spiralizer for a lovely ribbon effect. Feed the carrots into the opening at the top while turning the food processor on until thinly sliced. Add to the mix.

Put the mustard, olive oil, hummus and vinegar into an empty jam jar. Place the lid on and shake vigorously. This will be a thick consistency – if you need to thin it, add a little more vinegar.

Pour over the slaw and mix well. Sprinkle with the cumin and sea salt.

Yields: 4

More Information

Hummus is a staple in most fridges these days and a way of adding some protein and good fats to dishes. For an extra Middle Eastern feel, add purple olives or dry-cured black olives.

In the Middle Ages, cumin seed was thought to enhance love and fidelity, so it is said to have been carried by wedding guests as a sign of luck. It has a pungent flavour, which works well with tahini and chickpeas.

We suggest serving it with chicken and a flat bread for a delicious hummus kebab.

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